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Grilled Chicken & Bacon & Mac ‘n Cheese

February 1, 2015 By colleen

Grilled Chicken & Bacon & Mac 'n Cheese
Votes: 0
Rating: 0
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Print Recipe
by Niki W.
  • CourseMain Dish
Servings
4-6 people
Servings
4-6 people
Grilled Chicken & Bacon & Mac 'n Cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
by Niki W.
  • CourseMain Dish
Servings
4-6 people
Servings
4-6 people
Ingredients
  • 6 slices good-quality smoky bacon (such as applewood-smoked)
  • salt and pepper on each layer
  • 1 lb whole wheat short-cut pasta
  • 2 pieces skinless, boneless chicken breast, lightly pounded
  • Extra-virgin olive oil
  • 1/2 tsp smoked paprika
  • 4 tbsp butter
  • 1 large onion quartered lengthwise, thinly sliced
  • 2 tbsp flour
  • 1/2 cup apple cider or chicken stock
  • 2 cups whole milk
  • 2 tbsp chopped fresh thyme
  • freshly grated nutmeg to taste
  • 1 1/2 cups shredded extra-sharp white cheddar cheese
  • 1 cup shredded gruyere cheese
  • chopped flat-leaf parsley or celery greens, for garnish
Units:
Instructions
  1. Preheat the oven to 375.
  2. Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve.
  3. Switch on the broiler and position the rack in the center of the oven.
  4. Bring a pot of water to a boil, salt it, add the pasta and cook 1 minute less than the instructions indicate, or until just shy of al dente. Drain and return to the pot.
  5. While the pasta is boiling, heat a grill pan or cast-iron griddle over medium-high heat. Drizzle the chicken with olive oil to coat lightly, then season evenly with paprika, salt and pepper. Grill the chicken for about 10 minutes, turning occasionally.
  6. Transfer to a cutting board and half the pieces lengthwise, then thinly slice crosswise.
  7. While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden and very soft, 15 to 20 minutes.
  8. Sprinkle with flour and stir for 1 minute. Whisk in the cider (or stock), then the milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes.
  9. Add the thyme and season with salt, pepper and nutmeg. Stir in the cheeses until melted. Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes.
  10. Garnish with the parsley (or celery greens).
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